Walnut Brownie Cheesecake Recipe
Ingredients
CRUST
1 1/4 cups fine chocolate wafer crumbs (about 25 cookies, processed in blender or food processor)
3 tablespoons melted margarine
FILLING
4 cups (30 ounces) Light Ricotta Cheese
1 1/4 cups packed light brown sugar
1/2 cup half-and-half
1/3 cup unsweetened cocoa powder
1/4 cup all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs
1/2 cup (2 ounces) coarsely chopped walnuts
Confectioners' sugar (optional)
Directions
Lightly grease sides of 8- or 9-inch springform pan.
Combine crust ingredients; mix well.
Press evenly over bottom of pan.
Chill while preparing filling.
In bowl of electric mixer, combine Ricotta cheese, brown sugar, half-and-half, cocoa, flour, vanilla and salt; beat until smooth.
Add eggs, one at a time; beat until smooth.
Stir in walnuts.
Pour batter over crust.
Bake at 350°F 1 hour and 10 minutes or until center is just set.
Turn off oven; cool in oven with door propped open 30 minutes.
Remove to wire cooling rack; loosen cake from rim of pan with metal spatula.
Cool completely; chill at least 4 hours.
Sift confectioners' sugar over cheesecake just before serving, if desired.
Combine crust ingredients; mix well.
Press evenly over bottom of pan.
Chill while preparing filling.
In bowl of electric mixer, combine Ricotta cheese, brown sugar, half-and-half, cocoa, flour, vanilla and salt; beat until smooth.
Add eggs, one at a time; beat until smooth.
Stir in walnuts.
Pour batter over crust.
Bake at 350°F 1 hour and 10 minutes or until center is just set.
Turn off oven; cool in oven with door propped open 30 minutes.
Remove to wire cooling rack; loosen cake from rim of pan with metal spatula.
Cool completely; chill at least 4 hours.
Sift confectioners' sugar over cheesecake just before serving, if desired.
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